Step 1

Fill a medium saucepan about halfway with water, cover, and bring to a boil.

Step 2

Place the pork chops on a plate, rub both sides with chili powder, and season with salt and pepper. Set aside.

Step 3

Wash the green beans, then trim off and discard the ends.

Step 4

Once the water in the saucepan is boiling, add the green beans and cook until bright green and tender-crisp, 2-3 minutes. Drain in a colander and rinse under cold water. Set aside to drain further.

Step 5

Preheat a skillet over medium-high heat.

Step 6

Add coconut oil to the skillet and swirl to coat the bottom. Add the pork chops and cook until browned and cooked through, 3-4 minutes per side. Transfer to a plate and let them rest for 2-3 minutes.

Step 7

Peel and mince or press the garlic.

Step 8

Once the chops have been removed, reduce the heat to medium and add more coconut oil to the skillet. Add the garlic and cook until fragrant, 15-30 seconds. Add the green beans and season with salt and pepper. Cook, stirring frequently, for 2-3 minutes. Remove from heat.

Step 9

Wash the peaches, halve, core, and small dice; transfer to a medium bowl.

Step 10

Peel and mince the shallots; add to the bowl.

Step 11

Wash and dry the basil. Pick the leaves off the stems; discard the stems and mince the leaves. Add to the bowl.

Step 12

Drizzle lime juice over the salsa and season with salt and pepper. Mix well.

Step 13

To serve, place pork chops on plates, spoon peach salsa over top, and add green beans to the side. Enjoy!